Preheat the oven to 200ºF (95ºC). Line two rimmed baking sheets with parchment paper, and set aside.

Add the egg whites and salt to the bowl of a stand mixer fitted with the whisk attachment. Beat until frothy, about 30 seconds.

Add the cream of tartar, and then with the mixer on medium-high speed, slowly dribble in the sugar. It should take 2 to 3 minutes for it all to be added. Continue to beat the egg whites until they become stiff and glossy, 6 to 7 minutes.

Spoon out ¾ cup of the meringue, and set aside.

To the remaining meringue in the bowl, add the ground almond meal and cinnamon. Fold in with a spatula until just combined.

Line a counter with a sheet of plastic film. Dust with a bit of confectioners’ sugar. Add the meringue dough onto it. Dust the top of the dough with a bit of confectioners’ sugar, and cover with another sheet of film. Roll the dough into a ¼-inch thick (6mm) sheet. Use a star shaped cutter to press out the cookies, and place them on the prepared baking sheets. Dip the cutter into confectioners’ sugar every now and then to prevent the cookies from sticking to it.

When all the cookies have been cut out, get to work on icing them. This is best done with a small, clean paint brush. Dab a bit of the reserved meringue in the center of a cookie, and spread it out to the edges of the star’s tips. Don’t be skimpy, as you want a thick coating on each cookie. Repeat with each cookie.

Bake the cookies for 70 minutes, until the meringue is crisp but still snowy white (best to keep an eye during the last 10 minutes. Rotate trays halfway through baking for even cooking.

When done, shut off oven, open door slightly, and leave cookies inside until oven is cooled. Store completely cooled cookies in a tin for up to 1 month, but I assure they’ll be eaten much sooner.